Stuffed Eggplant, Cugghiune dell'Ortolano from An Italian Feast

"The ribald name for stuffed baby eggplants - farmhand's balls - is a play on words, since cugghiuni is a vulgar Sicilian word for testicles. But when used figuratively, it also means idiot or jerk. Medieval Sicilian kitchen gardens owe much to Arab innovations of the ninth to eleventh centuries, a time when Arab cultivators were breaking down the large but inefficient Byzantine estate farms known as latifundia to make more productive use of the land. The farmhands, known as ortolani, worked for the gabellotti (rural entrepreneurs who rented farmland from the aristocracy), who were introducing new plants to the Sicilian landscape, one of which was eggplant."

- Clifford A. Wright

This Stuffed Eggplant or Cugghiune dell'Ortolano actually translates to The Farmhand's Testicles. Now, I know what you're thinking but don't worry. It doesn't taste like balls. It's actually quite good and we know you're gonna love it!

Learn more about cooking with kids.

If you like this recipe, you'll love ratatouille, pasta e fagioli, bucatini, Italian grilled cheese, Sunday gravy, baba ghanouj, pasta bake, apricot strudel, and putizza.

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• An Italian Feast
• Zuppa di Pasta e Ceci
• Food from Around the World: Free Cooking Lessons
• How to make Stuffed Eggplant
• Cugghiune dell'Ortolano
• Montessori Continent Boxes
• Stuffed Eggplant, Cugghiune dell'Ortolano

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An Italian Feast

This Stuffed Eggplant, Cugghiune dell'Ortolano or The Farmhand's Testicles is from An Italian Feast: The Celebrated Provincial Cuisines of Italy from Como to Palermo, a Culinary Vade Mecum Illustrated with More then 800 Recipes from Italy's 109 Provinces and 20 Regions.

How to make Stuffed Eggplant

Ingredients

• eggplants - this recipe calls for 9 baby eggplants, approx. 4 x 2.5 inches. We weren't able to find small eggplants so we adjusted the quantity
• oil - grab your favorite olive oil or whatever you have on hand
• breadcrumbs
• mint
• garlic - you'll want both finely chopped and crushed garlic
• capers
• pepper - achieve the best result with freshly ground black pepper
• vinegar - red wine vinegar is needed for this stuffed eggplant recipe
• sugar - you can also use stevia or Truvia

Equipment

• Apron
• Prep Bowls
• Measuring Spoons
• Child-Friendly Knife
• Paring Knife
• Butcher Block
• Carbon Steel Pan
• Wooden Spoon
• Saucepan
• Fine-Mesh Strainer
• Kitchen Thermometer

Prep the Eggplants

Wash your hands with soap and water. Use a paring knife and cutting board to slice the tops off of the eggplant. You can save the tops if you're looking for a decorative touch. Scoop out the pulp with a spoon. Chop the pulp.

Dry the inside and exterior of the eggplants with paper towels. This is also a good time to chop half of the garlic, capers, and mint.

Cook the Pulp

Add ½ cup of olive oil to a pan and heat over medium heat. Once the oil is hot, cook the pulp for about 12 minutes or until golden.

Make the Breadcrumb Mixture

While the pulp is cooking, make the breadcrumb mixture. In a large bowl, combine the breadcrumbs, mint, chopped garlic, capers, and salt and pepper using a spoon. Add 2 tablespoon of the red wine vinegar to the mixture and break up any clumps.

Add the Breadcrumb Mixture to the Pulp

Once the pulp is mushy, add the breadcrumb mixture to the pulp and mix well. Turn the heat to high and cook for 2 minutes. Turn off the stove when finished.

Transfer the mixture to a strainer resting over a bowl. Let it cool for 10 minutes.

Stuff the Eggplants

Use a spoon to fill the eggplants with the mixture. You can now replace the tops, carving to fit as needed.

Cook the Eggplants

Add the remaining oil to the pan and heat over medium-high heat until 360 degrees Fahrenheit or 8 minutes. It should be just before the oil starts to smoke. Add the garlic to the pan and cook until brown. Remove the garlic from the pan and discard it.

Cook the eggplants in batches for 4 to 5 minutes each. When finished, remove the eggplants and drain them on paper towels.

Make the Sauce

Transfer 3 tablespoons of the oil used to cook the eggplants to a small saucepan. Add the sugar and remaining red wine vinegar. Turn the heat to low. Cover the pan for 1 minute and then stir to dissolve the sugar.

Cover the pan for another minute and then turn the heat to high. Once the sauce begins to bubble, remove it from heat and pour it over the eggplants.

Serve the eggplants when they are at room temperature.

Free Stuffed Eggplant Recipe for Pre-Readers and Up